Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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‘The Sacred Table’: Moving Beyond Our Food Comfort Zones
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual…
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Shabbat Meals: A Soviet Soup Tastes Like Freedom in the New Country
If you are Russian, then you know implicitly that, much like the proverbial tree in the forest, a meal didn’t actually happen unless soup was involved. Or, in my grandmother’s words, if we didn’t eat our soup, our kishki (intestines) would dry up. Consequently, I have spent a lot of my life eating soup. Like…
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Tasting Israel: Culinary Tours of the Holy Land
Until recently, kibbutzniks came to Israel to experience communal living, pilgrims of all religions came to bask in the spiritual glow of Jerusalem, and revelers came to party in Tel Aviv — but gourmands? That all began to change a few years ago, as boutique farming and winemaking took root in the Negev, Mahane Yahuda…
The Latest
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Life What To Do With Your Leftover Farfel: Make Mom’s Granola
My personal Jewish holiday observance is usually acknowledged through the cooking of holiday-specific food: Hamantaschen for Purim, latkes for Hanukkah. While chametz abounds in my cupboard, I have a non-traditional Passover recipe for granola that I regularly make at this time of year. It doesn’t have a place on the Seder table; it is a…
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Na’an for You: Where is Indian Food in the Kosher Kitchen?
Gearing up for my trip to India in 2009, I was admittedly more excited to eat than sightsee. The curries spooned over rice, the fiery hot condiments, and the intensely sweet desserts made me salivate in nearly catatonic daydreams. I had, however, only experienced Americanized Indian cuisine — in the array of Indian restaurants in…
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Homemade Gefilte Fish 2.0: A Grandson’s Turn
As I suspect is the case with many Jewish families, my family has been in a gefilte fish crisis for as long as I can remember. When a family grows up with homemade gefilte fish from the hands of a Jewish bubbe, and then bubbe deems making the holiday treat from scratch “too much work,”…
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Mixing Bowl: Passover Edition Part 2, Plus the World’s Best Restaurants and Post-Passover Falafel Ideas
What happens after Farm-to-Table? Bloomberg Businessweek reports on municipal-wide composting, writing “Farm to table is good. Farm to table back to farm is even better.” The Progressive Jewish Alliance in LA has created an innovative infographic, bringing the Seder plate in to the modern context of food deserts — areas with little or no access…
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James Beard Pop-Up Seder Mixes Past and Present Deliciously
The sacrificial lamb of the Passover story rarely makes it into the Passover meal other than as a symbol on the Seder plate. But, by serving it as a main course — smoked, smothered in harissa and sprinkled with fresh rosemary — chef Aaron Israel of Mile End Deli enlivened the Passover story for 80…
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Q&A: The Culture of Israel’s Markets
When most of us go to an Israeli market or shuk, we experience a colorful hustle and bustle, and plenty of shoving and shouting going on around us. Nir Avieli, on the other hand, stands among the fish mongers, vegetable sellers and spice merchants and sees a precise order in all of this chaos. Avieli,…
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Shabbat Meals: An Artist’s Take on Bubby’s Egg and Onion Spread
I have a complicated relationship with egg salad. As a child I consumed it the way other kids inhaled fruit roll-ups. A creature of consistency, I demanded egg salad on challah every day for lunch. Then I went to the doctor, who determined I had the cholesterol of a 97 year-old Kentucky Fried Chicken employee….
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Heritage Wheats and Matzo Tales
When I first baked matzo in my clay oven in Israel, I tried to find native wheat to use in my recipe. After all, the first wheat varieties evolved in the Fertile Crescent and were likely used in the first pieces of matzo baked. Search as I did, I was unable to find any heritage…
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